Though nothing could compare to my mother’s raspberry jam, I do love whole berries in my jams. This recipe is equally delicious made with either golden or red raspberries; their flavors resemble each other very closely. It is beautiful to look at either way, with the little berries suspended in it, but it is particularly lovely with goldens.
From The Blue Chair Jam Cookbook by Rachel Saunders/Andrews McMeel Publishing
|2 pounds plus 1 pound red or golden raspberries||3 pounds white cane sugar|
Place a saucer with five metal teaspoons in a flat place in your freezer for testing the jam later.
Combine 2 pounds of the berries with the sugar in an 11- or 12-quart copper preserving pan or a wide nonreactive kettle. Place the pan over medium-low heat and cook, stirring and mashing constantly with a heatproof rubber spatula, until the juice begins to run from the berries. As soon as the sugar dissolves, increase the heat to high. Continue to cook, stirring very frequently, until the mixture boils. Boil the mixture vigorously for exactly 12 minutes, stirring frequently. At 12 minutes, quickly stir in the remaining 1 pound of raspberries; cook, stirring frequently and carefully so as not to break the berries, until they just turn translucent but still hold their shape, 1 to 3 more minutes. At this point, test the jam for doneness.
To test, carefully transfer a small representative half-spoonful of jam to one of your frozen spoons. Replace the spoon in the freezer for 3 to 4 minutes, then remove and carefully feel the underside of the spoon. It should be neither warm nor cold; if still warm, return it to the freezer for a moment. Tilt the spoon vertically to see whether the jam runs; if it does not run, and if it has thickened to a near-jelly consistency, it is done. If it runs, cook it for another minute or two, stirring, and test again as needed.
Using a stainless-steel spoon, skim any remaining foam from the surface of the jam. Pour the jam into sterilized jars and process according to the manufacturer’s instructions.
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